Reviewed: Sep. 28, 2007

It was a very good recipe but the breading didn't stick that well.I'll have to follow the one lady's advice about puttine it in flour first then the mixture and then flour other than that it was awesome

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3 users found this review helpful

Reviewer:

jsbahouth

Reviewed: Sep. 24, 2007

As I am not a huge fan of any sort of bone-in meat, I used Chicken Tenders for this recipe and thought they turned out really well. I marinated my meat in the buttermilk mixture for a few hours. The tastes of the sauces really came through and the batter stuck really well to the meat. I highly recommend trying this and will use this again!

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5 users found this review helpful

Reviewer:

Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Sep. 21, 2007

batter coated chicken nicely. Family enjoyed the flavour but never wanted the leftovers, considering the effort and mess.

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3 users found this review helpful

Reviewer:

rent

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 27, 2007

perfect fried chicken. just lower the heat some, I fried mine at 330 and it came out perfect. I also use self rising flour and the coating is just so crunchy. Marinated it overnight and it was perfect.

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6 users found this review helpful

Reviewer:

KATHY824

Cooking Level: Expert

Living In: Vacaville, California, USA

Reviewed: May 31, 2007

Amazingly delicious!

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4 users found this review helpful

Reviewer:

Anna

Reviewed: May 14, 2007

Made Some Fried Chicken tonite.. Although i had never amde fried chicken i thought the recipe seemed easy enough.. boy was i wrong you definately need a thermostat.. my fisrt few pieces werent fully cook and a lil over golden brown so threw them in the oven .. eventually i got it.. not as pretty as the picture but good enough.. ill try this recipe again AFTER i buy the thermostat

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7 users found this review helpful

Reviewer:

Kitson

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Studio City, California, USA

Reviewed: Apr. 16, 2007

This was very good. I soaked the chicken in the buttermilk mixture like others said. That helped the flavor get down into the meat. I think I'll keep using this one for a while.

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4 users found this review helpful

Reviewer:

KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

Reviewed: Apr. 12, 2007

This is wonderful chicken and will be on my table often. I also marinated overnight in the buttermilk mixture. This is real Southern fried chicken like my grandmother used to make! I found 375 too hot so cooked at 300. Thanks for sharing this one!

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77 users found this review helpful

Reviewer:

travhops

Cooking Level: Intermediate

Home Town: Orofino, Idaho, USA

Living In: Prince George, British Columbia, Canada

Reviewed: Mar. 6, 2007

I felt this recipe would've been better if i used a deeper pan to fry the chicken in....although my wife loved the batter...i dont think it would have made a difference to the taste.....alot of seasoning and i didnt taste flavor in the chicken itself

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5 users found this review helpful